It’s elderflower season once again and I’ve celebrated the gorgeous flavour by making a batch of cordial but I wanted to bake something using elderflower too so here’s a simple recipe for elderflower shortbread with a hint of lemon which tastes light and lovely! You can also find the cordial recipe on my blog if you fancy giving that a go – it’s so easy and there’s plenty of elderflower out and about!
Ingredients:
4oz/125g of softened butter
2oz/55g of sugar
6oz/180g of plain flour
Zest of half a lemon
2 tablespoons of elderflower cordial
1 medium sized head of elderflower flowers – optional (remove from the stalk by running a fork through it gently)
Method:
○ Preheat the oven to 190°C/Gas mark 5
○ Lightly grease a large baking tray
1) Place the butter and sugar in to a bowl and mix together until light and creamy
2) Add the lemon zest and elderflower cordial. Stir to combine
3) Sift in the flour and mix again until it comes together in to a ball of dough
4) If using – add the elderflower flowers here and mix gently
5) Tip the dough on to a lightly floured surface and roll out to roughly 1/2cm thickness – using the cutter of your choice, cut as many shapes out as the dough permits. I made 20 all together.
6) Bake in a preheated oven for 10-15 minutes until lightly golden
– To serve, dust with icing sugar.
Delicious! 
With a Hint of Lemon 